OT: The M-Fing Food Thread

[MindzEye]

I hope his wife beats him with a stick

 

[CH1]

I hope his wife beats him with a stick

Those fucking hamburgers look like shrivelled up heart shaped dog shit

 

[MindzEye]

Those fucking hamburgers look like shrivelled up heart shaped dog shit

Cooked those t bones within an inch of their lives as well....low and slow, just the way a steak should be cooked!

 

[CH1]

Cooked those t bones within an inch of their lives as well....low and slow, just the way a steak should be cooked!

fall off the bone tenderness!!!!

 

[Habsy]

Cooked those t bones within an inch of their lives as well....low and slow, just the way a steak should be cooked!

I always grill my steaks at low heat. Depending on the size of cut it takes 35-40 minutes but the tenderness, juiciness and flavor are far far superior.

Greeks like to slow roast too so I was raised cooking like that. So awesome. And yes, they're medium. Not destroyed. Mine comes off earlier for medium rare.

Question: do you prefer marinate or dry rub and butter?

 

[Preston]

Oh fuck

 

[CH1]

Low heat is fine but I like to combine that with some high heat for that dark (cancer causing) char

The best trick for me is a 1 or 2 day salt brine in the fridge so the steaks shed some of their tasteless moisture

 

[Habsy]

I have a seering element on my grill if I want that. I tend to use it more on fish though. I like certain fish blackened.

 

[CH1]

Oh fuck

 

[mbow30]

Habsy likes his fish like he likes his cacks

 

[Habsy]

You say that until you try it. Fabulous.

 

[Habsy]

Oh fuck

Que?

 

[Habsy]

Lightly blackened Mahi Mahi is the bomb.

 

[CH1]

Que?

My comment was a pre-reaction to mbow’s post

 

[Habsy]

My comment was a pre-reaction to mbow’s post

If you don't know what you're doing you will ruin the fish but proper seering adds a charred flavor dimension that's unbelievably good.

 

[Habsy]

How long do you seer a t-bone out of curiosity? Surely not more than 20-30 seconds right?

 

[mbow30]

@TimHorton isnt wrong those hot dogs on the top look perfect as fuck.

 

[CH1]

If you don't know what you're doing you will ruin the fish but proper seering adds a charred flavor dimension that's unbelievably good.

I like to char the skin on branzino (oven broiler)

 

[CH1]

How long do you seer a t-bone out of curiosity? Surely not more than 20-30 seconds right?

I let the colour guide me

 

[Habsy]

Same. Usually is relatively quick though.